a. ‘ 3/4 CUP granulated 2 174 cu sage, PALL Purpo: S72 cup packed brown sugar 1 fap. baking soda « vanilla extract tsp. salt 1 esos 2 cups Semi-sweet chocolate chips (12 oz.) 1 cup chopped nuts (optional) at even to 3! pad vanilla. pale In large mixing bowl, beat butter and sugar- flour, baking soda eng beat well. In separate bowl, sift together well. Stir in chocolsee nat Sradually add to butter mixture. Beat Melo greased” coueolate chip and nuts. Drop by rounded teaspoonful AO nea Okie, sheet. Bake 6-10 minutes or until tightly Slightly. Remove from cookie sheet to wire rack- 1 compl e topping. pletely about 6 dozen cookies. Leave some chips for Party Cookies: i cup butter or margarine 1 cup packed brown sugar: » 1/2 cup sugar tsp. baking soda 1 eggs 1/2 cup M & M chocolate * 2 tsp. vanilla candies (small) 1/4 cup APF tsp. salt ReREN Preheat oven to 350°F, Beat together butter and sugar until light. Blend in egg and vanilla. Add combined flour, baking soda and salt. Mix well. Stir in 1/2 cup candies. Drop dough by rounded teaspoon— fuls on greased cookie sheet. Press 2 or S candies into each cookie. Bake 10 to 12 minutes or until golden brown. Makes 6 dozen cookies. : ; Lengua de Gato ’ 1/2 cup butter 14/3 cups cake flour 2/3 cup sugar 1/2 tsp. vanilla extract 1/4 cup egg whites Cream butter. Add sugar gradually.’ Add eggwhites gradually beating well. Add flour. Mix well. Blend in vanilla. Pipe out from smallest plain tip. Press out thin strips of batter into cookie sheet. Bake 7 minutes or until edges of cookies are golden brown. Loosen immediately and let cool.wrolate Crinkle Cookies 2 CUPS sugar 4/2 Cup margaris 1 tsp. vanilla extract 3/4 cup cocoa OT ONEEer 2 cups APF 2 eas 2 tsp. baking ponder 4 box contectioner’s sugar */2 SSR: Salt large mixe 7 Ra waniries? Gueam butter and sugar and blend well. Beat in ge and vanilia, Combine flour, baking powder, salt and cocoa. Ogee toe natures blending well. Cover. ‘Chill in freezer ction for 1 hour. Heat oven te 350° Shape dough into 4 inch 11.0, ROLL in contectinoer's sugars piace, arenes apart en asad cookie sheet. Bake 12-14 minites or untit no indentation ain wiven touched. “Remove from cookie sheets Cool on wire rack- owndes. 2/3 cup butter or margarine 3/4 cups cocoa 2 cup sugar . i tsp. salt 4 egos 1 tsp. vanilla 4 1/2 cup sifted apr 4 4/2 cup chopped nuts 1 tsp. baking powder (cashew) dat butter, add gradually sugar and vanilla in a howl. Add eggs- sft together flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in 1 cup nuts. Spread in two wax PaPer ned 8x8 ‘square pan. Sprinkle 1/4 cup nuts on top of each pan~ ke at SSO°F for 25-30 minutes or until brownie begin to pull away rom edges of pan. Cool. colate Revel Bar 2.1/2 cups APF i cup butter or margarine 2 egos 1/2 cup cocoa and 3 tbsp. butter of margarine 2 tsp. vanilla . dj milk (milkmaid) 1/2 tsp. salt 2 cups quaker oats 1 tsp. baking soda 2 cups brown sugar 2 tsp. vanilla 1 4 1 cup chopped nuts (casuy) tsp. salt can, condense baking soda and 1 tsp. salt. In mixer medium speed. Add brown sugar and beat d 2 tsp. vanilla. Beat well. Add dry © ended. Beat together, in heavy sauce- eondensed milk, cocoa and 1/2 tsp. salt over low heat. Stir Remove from heat and stir in nuts and 2 tbsp. vanilla Fold 2/3 of mixture. At bottom pan lined with Spread chocolate mixture on top. Dot on top Bake at 350°F for 35-40 minutes. together oats, flour, beat 1 cup butter at fluffy. Add egg an ngredients and beat till bl id 3 tbsp. ax paper (15x10%1)- he remaining 1/3, mixture.a FE A pood_for the Gods. 1 cup butter 1/2 cup sugar 12 tsp. bakin 0 — brown sugar v2 tsp. baking Bowler Sp. honey SP. salt 1b 2 whole eggs Ox dates (Dromedary )— 1 cup APF 1 small cen mainte titeues Ty] (1 cup) cream together butter and sugar. Add honey and tr i together 7 ry ingredients. Cut the dates into lengthwise” min with dry ingredients. Break the whole walnuts, Put the ary “in nnad dients to creamed butter. Add walnuts. Sprinkle a tbsp. of brown sugar ® S500 earns. into a well lined rectangular pan (8x12) and bake a for 30-40 minutes. Slice into pieces and wrap in cellophane. Coconut Macarcons 1 pack dessicated coconut 1/2 tsp. vanilla extract 1/4 cup butter ~ 1 pack colored paper cup 1 can condensed milk 3 eggyolks Mix condensed milk, eggyolk, butter, vanilla extract and dessicated coconut and cook over low fire in a thick pan until thick enough to be formed into balls. Fill small paper cup and bake at 350°F for 10 Binutes or lightly brown. 4 e ;2 4/4 cup APF i tsp. salt : 3/4 cup shorten: ing or butter 1 tsp. baking ponder 5 tbsp. cold mater t fiour, salt ar inl until the size orn’ Ponder into a bowl. Cut shortening and Spe into ball. Divide inte yinkie the water slowly. Mix and ner. Rall out with rolling wis, One Siightly larger than the ing pin. Line pie plate with pastry and im edge even with plates. gn tp cover the filling, Put filling and roll the other piece of Filling , 4 big apple or 1/2 cup brow ugar apple (sliced) . 1/4 cup white sugar 4/2 tsp. cinnamon 4 tbsp. flour 1 tbsp: butter i 2 tbsp. grated cheese “1 egg yolk fo~ brushing : 11 the crust by spreading 1/2 of the combined sugar and flour range apples on top. Spread remaining sugar mixture. Sprinkle on top and place the butter on top. Place over apples the aining dough. Flute, slash top to permit escape of steam. Brush Sth milk or eggyolk, with 1 tsp. water. Bake at 400°F for 40 chicken breast (1/2 kilo) medium potato (diced) carrot (diced) cup butter mushroom (sliced) hard boiled eggs (sliced) cups chicken broth 1 tsp. salt ite or black pepper . 178 tape ernstarch for dredging chicken 2 tRSP: Grour dissolved in 178 ke water 2 tagalog Oupuyas ar i head garlic 1/4 cup cooking oi!cut chicken into cubes \ frying, Pan and saute ta ge with ear te al Cornstarch. Heat off in and Y MME] 4t Change iOuya® until brows, add “tn chicken bro! : hanges c, chicken th. Simmer untsy ee 81or. Add in carrots, potatoes, and PEPPEF- Add in butter, eoetables are ree Of musne ne Soft. Season with salt plac ee apts Plates aug sane, thicken with flour” mixture. a ©995 on top. Cover with pi trust and bake at s7goe Tor 30-40 minutes. crust 11/2 ape 4/2 cup short 1/2 tsp. baking powder 1/2 tsp. sale? 4-8 tbsp. cold water 1 eggyolk for brushing sift dry ingredients together er until pea size. Sprinkic Flatten with rolling pin betwe Flute sides. Brush with eggyork 375°F for 30-40 minutes, y Cut in shorten - ortening with pastry blend ith cold water. Form into a ball. en 2 waxed paper. Fill into pie- and prick crust with fork. Bake at Blueberry Cheesecake : crust, 3 cup Graham crackers 1/4 cup melted butter 1 tbsp. sugar Crush Graham cracker and sift. Mix melted butter with Graham crack- er and sugar. Press into the base of a greased 9 end loose bottomed cake pans. Bake at 375°F for 10 minutes. Filling 1 box Magnolia All Purpose Cream (big) 225 grams (Refrigerate) 1 box Magnolia cream cheese (250 ML) 1/2 cup sugar . 1 envelope knox gelatin (unflavored) dissolve in 1/4 cup water over low fire then cool Cream Magnolia cream cheese until soft. Add in Magnolia all purpose cream. Add in 1/2 cup sugar. Add in dissolved gelatin. Pour into Graham cracker base. Let set in refrigerator. Topping 1 can blueberry filling (Cornstock) Place topping on the cream cheese and refrigerate for 4-6 hours.eospsh Apple Pie ‘crust: = 1 172 cy, IPs: Sea a calc All Purpose Flour SP. bakin 4/2 cups KO Powder nin tbsp. cold water utter prepare @ 9-inch pie plate, galt, and baking powder tausitee ee oven to 375°F, Sift flour, a sized. Add in Cut in shorteni: porn into @ ball. Roll ue, to bind the ingredients, cogether romared pie plate. Flute ered t2 1/8 inch thick. Fit dough into Apple filling: 4 big apples 3/4 cup sugar \ . 1 tsp. cinnamon 3 thsp. chopped walnuts or cashew 1/4 cup @11 Purpose Flour 1/2 cup grated cheese Combine sugar, cinnamon and walnuts. Toss into the apple slices Add the flour. Put into prepared crust. Top with grated cheese when pie is copled. Topping: 1/4 cup butter 4/2 cup All Purpose Flour {i tbsp. chopped walnuts or cashew 174 cup brown sugar Add walnuts and brown sugar. : jour. Cut in chilled butter and four Bake at 30-40 minutes or Sprinkle mixture on top of apple filling: Until golden brown.leg - 4-8 tbsp. cold water mixture. Add egg of dough between 2 Cut shortening with a ball. Roll this: 3 Roll an ring loosely. Poe VerhanGing edges “and press. dough Prick che Eling pin on top of flan ring ‘he bottom of crust and bake at gelden color. Cool. he ech towards inside the fgainst the sides of flan, ae’cut. overhanging edges, qooer for 20 minutes or until Cream Fillings 2 tbsp. cornstarch 1/2 cup evap. milk 1/4 cup sugar 1/2 cup wate 1 tbsp. rhum 3 eqgyolke Kix cornstarch and sugar in a thick saucepan. Add milk, egoyolks, water and cook until thick using a wire whisk. Add a rhum. Gelatin and Mango Layer: 1 envelope unflavored gelatin 2-3 mangoes 3/4 cup mango juide 1/4 cup mango jam 1 tbsp. syrup and heat until dissolve. Put Add sliced mangoes on top. Heat Refrigerate. Dissolve gelatin in 3/4 cup juice cooled gelatin over cream layer- jam with syrup and spread over mangoes:cream Putt choux Pastry 1 cup water 1/2 cup butter or 7 1 cup APF 1/2 tsp. salt margarine 4 eggs grease muffin pan with shore, together fine salt and 41 ening. Preheat oven to 400°, Cun. Bri in a saucepan. Melt the marga ring water and margarine to a : rine therough! ‘ flour and) salt mixture. Stir in flour vigorously over ne until ieee td @ ball about 1 minute. Remove from heat transfer to the mixer. Using the ai e booting well, efter mach 3 mixer beat in eggs one at a addition a low speed. Make sure the are well beaten before adding another. smooth. Put dough in a pastry bag. Pipe out in greased muffin to cool. Makes 12 cream puffs. iota fillin 1/2 cup sugar 1 tbsp. butter i cup evap. milk 1 tsp. vanilla 1/2 cup water 3 eggyolks slightly beaten 1/8 tsp. fine salt 3 tbsp. APF and salt in a saucepan (thick). Combine tend. gradually stir into sugar mixture. Cook fring constantly until mixture thickens. Boil Blend sugar, and eggyolks medium heat sti stir for 1 minute. Put filling in cream putt. Carane: ze. 1/8 tsp. cream of tartar 1/2 cup suger 4174 cup water f tartar in saucepan. Boil ter and cream 0 Combine sugars "4 sugar is melted an’ over cream putt- Mix boil the heat then time eggs Continue beating until pan about 3/4 full of the pans. Bake for 35 minutes then lower to S00°F and continue baking for 10-15 minutes. longer or until puffed. Allow milk over and Remove from heat. Stir in butter and vanilla. until becomes caramel color. With a spoon drizzlecrepe 1 cup flour (sifted 1/4 tsp. salt , i tees oooe * ir 1.1/2 cup fresh milk 1/4 cup butter (melted) peat the ego into bowl. Add flour and milk. strain. Cook into Pepes in greased teflon skillet. crepeiith waxed paper. Remove. Cook crepes separating filling and Cream Sauce 3 mangoes (ripe) 11/2 cups confectioner sugar 10 eggyolk 2 Magnolia whipping cream beat with 6 tbsp. confectioner sugar Slice mangoes. Place one piece of mango on each crepe and roll. Grease a rectangular pyrex with butter. Arrange the crepe. Place eggyolks in mixing bowl. Add 1 1/2 cup confectioner’s sugar and beat. Whip cream with 6 tbsp. confectioner’s sugar. Add whipped cream to eggyolk mixture. Pour this mixture unto crepes and bake at 400°F until golden brown (10 minutes). Sprinkle confection sugar on top before serving. Refrigerate. 2 1/2 cups ©! or cheesefood) ee; sugar until light. Add eggs one at a time. Add ui itt dry ingredients together. Alternately add G creamed mixture. Add 1/2 cup grated cheese. Fill in pans half full. Sprinkle grated cheese ys in a Bt S75er for 18-20 minutes or until done. Te : . C. CAKES ' Cheese Cupcake 1/2 cup butter or margarine : : peep. baking powder: eS : Sp. sa! 2 come ana 1/2 cup evap milk mix with 4 cup of wats illa Pp er 7 1/2 top atake flour i cup cheese grated (cheddar’ /ocolate Guncakes 4/2 cup butter or margarine 4 1/4 cup sugar 2 eggs 41/2 tsp. vanilla ! gift togethers : — cup APF : 1/2 tsp. salt Sp. baking soda 1/2 cup cocoa 1 tsp. baking powder 1/2 cup evaporated milk 1/2 cup water paper cupcakes Cream butter and sugar. Add eggs one at a time. Add vanilla. Sift together dry ingredients. Add to creamed mixture, alternately with milk beginning and ending with dry ingredients and beating only to blend. Pour into auffin pan lined with paper 2/3 full. Bake at . 350°F for 20-25 minutes. Cool. Frost with chocolate icing. | Make 24-30 cupcakes. Chocolate Icing 1 cup evap. milk 2 tbsp. butter 2 tbsp. cornstarch 3/4 cup sugar 2 tbsp. flour 1/4 cup cocoa Mix together sugar, flour, cornstarch and cocoa. Add milk and strain. Cook in double boiler until thick. Butter Cake 4 cup butter rated) 2 1/8 cup cake flour (large) (sepal i b eugs (Claro, 3 thsp. milk 4 2/ ar 1/4 tsp. cream of tartar - 2 tsp. baking fh 2/3 cup sugar until lemon colored. Beat £; Beat eaayelk wae. Cream butter and add beaten yolks and peat ainutes: set, flour and baking powder. Add alternately with milk together. 8 fig cream of tartar. @dd 1 cup sugar” gradue Beat egawhite Toe ary. Fold the beaten eggwhite into the ally, until s€iff PULLS in 2 loaf pans Lined with waxed paper, at $2900 @- egg mixtur’ for 3 hours oe\e chiw 4/2 cup butter or margarine 1/2 tsp. baking powder ar . 5 we iP Sug: 4/2 cup sour milk (add 1 tsp. 4 cal i TIBEL vantiia eutract coptionaty 1 iptenthetBatenh 2 4/2 cups cake flour oye 4/2 cup chopped cashew nuts. 34 ‘tens = 7 paper cupcakes 1/4 tsp. salt Cream butter and sugar gradually. Add eggs one at a time. Beat well. dd vanilla extract. Sift dry ingredients together. Add mashed bananas and sour milk together. Alternately add | dry ingredients and liquid ingredients. Add nuts. Fill paper lined suffin pans half full and bake at 350°F for 16-20 minutes or until done. visto Mamon Beggyolks - 3 tbsp. powder 1/3 cup sugar 8 eggwhite 1/3 cup melted butter 344 cream of tartar 4 4/3 cup cake flour 3/4 cup sugar : 2 1/4 tsp. baking powder 4 cup grated cheese 1/4 cup melted butter for brushing Yt eggyolks and sugar until fluffy. Add ited butter. Sift flour, baking powder together. Fold into ggyolk alternately with water. Beat eggwhite with cream of tartar. id sugar little by little until stiff but not dry. Fold eggyolk dd Bug" to eggwnite, Pour into mamon mold brushed with melted butter. Bake at 350°F for 20 minutes. Brush mamon with melted after they are baked. Top with grated chease. Make 14-16pinearPd &-UpSide Down Cake ae cup butter cup brown su F gar 4 eggyolk 8-10 slic i 7 es Pineapple rings 5/4 tenet cake flour + van. Al bottle) 174 tsp. salt — = 1 tbsp. baking powder 4 cup ice 4/2 “cup sugar 1/4 tsp. cream of tartar 4/2 cup milk ) 1/4 cup pineapple juice ) mix together Melt butter in @ x 12 pan. Sprinkle the brown sugar. Arrange pineapple slices and cherries. Set aside. Cream butter and sugar. Add eggyolk one at a time. Add vanilla extract. Sift cake flour, baking powder and salt together. Mix milk, pinéapple juice and ice together. Add alternately with milk. Beat eggwhite with cream of tartar until frothy. Add sugar 1 tbsp. at a time until stiff peaks are formed. Add eggwhite mixture to butter mixture and fold with rubber scraper until blended. Pour into prepared pan and bake for - 45 minutes at S25°F. Cool for 5 minutes and invert into serving platter.1/3 cup butter 3/4 cup brown sugar 4 eguyolks 8-10 Slices pineapple 31/4 cy rings ip cake flour marachino cherries (4 smatt bottle) os tsp. vanilla extract 3/4 cup butter or margarine ; SP- salt , 41/4 cup sugar : tbsp. baking powder 4 eggwhites cup ice 1/2 cup sugar A/4 tsp. cream of tartar ‘ 1/2 cup milk ) 1/4 cup pineapple juice ) mix together Melt butter in 8 x 12 pan. Sprinkle the brown sugar. Arrange pineapple Slices and cherries. Set aside. Cream butter and sugar- Add eggyolk one at a time. Add vanilla extract. Sift cake flour, baking powder and salt together. Mix milk, pin@apple juice-and ice together. Add alternately with milk. Beat eggwhite with cream of tartar until frothy. Add sugar 1 tbsp. at a time until stiff peaks are formed. Add eggwhite mixture to butter mixture and fold with rubber scraper until blended. Pour into prepared pan and bake for 45 minutes at S25°F. Cool for 5 minutes and invert into serving platter.po buts Grams Saks. gake 5 eggyolks x i a cake flour 3 giauhites a an cup suc 1/2 cup sugar 9 Powder A/4 tsp. cream of tartar at 1/3 cup of} Sp. instant eott 41/2 cup hot water brid ) 1/4 tsp. vanilla extract ; Mix together cool gearate e905. Sift cak rer an a bowl. @ flour, baking powder, 1/2 cup sugar to i Make a well in gyolkss wand 1a, coffee mixture and isan sete canter re frothy sa ta nogwhites with cream of tartar in another bowl. ‘formed. Pow gar one thsp. ata time. Beat until stiff peaks are formed: Pour eggyolk mixture into egguhite mixture. Pour inte 2 wax-lined 9" layer round pans, Bake at SS0O°F for 20 minutes- Cool cake. Mocha Butter Frosting 1 cup butter 1 tbsp. coffee 1 cup milk (evap) 4 tsp. cocoa 1 cup sugar 1 tbsp. rhum lk and refrigerate. Dissolve coffee and cocoa an mi Dissolve sugar ‘fadd slowly the milk mixture. Add lastly and rhum. Cream butter- the coffee mixture- raline - 1 tbsp. butter . ne cur shopped cashew 1/4 tsp. cream of tartar jige sugar with cream of tartar. Add chopped piseoive and caramels’? utter pan- Cool then chapped into pieces. nuts and butter cake in tray. Frost with Mocha Butter of g.praline. Top with 2nd layer chopPeter Frosting. Pass with cake combs ant . pe ting: i ankle with chopped ise. ain oe ides Spr ped praline. Serve, i de! ! t 24tein | \)\ | | ) cious Manga Cake pss cake 2 cups cake flour . Fe ite ecu baking powder i up| suger cup si 7 ecayyolke 1/2 tsp. cream of tartar 1/2 cup oft 7 3/4 cup mango juice gift dry ingredients together. Make a well in center and add oil, yolks and mango juice. Beat well until smooth. In another bowl, beat eggwhite and cream of tartar until frothy. Add sugar gradually and continue beating until stiff peaks are formed. Fold eggyolks nixture into eggwhite. Blend until thoroughly mixed. Pour. into 3- g waxed lined layer pan. Bake for 20-25 minutes. Cool and invert. Mange Butter Icing 1 cup butter 2-3 mangoes (ripe and sweet) i cup confectioner Mix together: 2 tbsp. rhum and 3/4 cup evap milk Cream butter. Add confectioner’s. sugar until blended. Add milk thum mixture. Lastly add 1 cup chopped mangoes. Decorate with » mangoes. To assemble cake ‘ ake into tray. Add mango butter icing. Put Put one Layer oles repeat until the third layer. _ Decorate by another layer of “Take comb and piping out boarder. Decorate with passing 1iate Malices- Refrigerate before serving. mango balls ©!: ponacry Crean Cake Cake 6 eggs £ 1/2 cup sugar (3/4 cup for eggyolk and 3/4 cup for eggwhite) sift together the following: : 11/2 cup sifted cake flour 1 1/2 tsp. baking powder 1/4 tsp. salt 67. cold water mixed with 1 tsp. lemon extract 1/4 tsp. cream of tartar ’ Beat the eggyolk until thick and lemon colored. Add sugar gradually and beat until thick. Add the flour alternately with water lemon solution, Sift dry ingredients together. Beat eggwhite until almost stiff. Add 1/4 tsp. cream of tartar and sugar and continue beating until they stand in peaks. Gently fold into the eggyolk mixture. Bake in 2 10%14x%1 pans lined with wax paper at 350°, Conl cake. Spread whipping cream and strawberries between layers and on top of cake. \ Frosting ; . | 2 Magnolia whipping cream (refrigerate) 250 grams i @ T confectioner’s sugar § 7 unflavored gelatine dissolve in 1/4 cup water and cool (Knox) t/a Ko strawberries in syrup. (Place 4/2 cup sugar into fresh strawberries.) er‘s sugar. Dissolve gelatine in 174 Cool. Add to whipped cream. Spreagt cream on cake. Repeat top layer. page Refrigerate until ready to serve. ® th confection tow fire- then whipped and at side- Whip cream wi water over strawberry comb on top te other fruits 14k® mango, kiwi, peaches. atu kcan also substi!1 cup cake flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. baking powder 1/2 cup # 2 tbsp. sugar 3 eggyolk 1/4 cup oil 1 tsp. vanilla 3 eggwhite 1/2 cup sugar 1/2 tsp. cream of tartar 1/4 cup cocoa dissolve in 1/2 cup hot water and cool gift cake flour, baking soda, salt, baking powder = and = sugar together. Make a well. Add in cocoa mixture, eggyolks, oil and vanilla» Beat eggwhite with cream of tartar. Add sugar gradually. pest until stiff peaks are formed. Fold eggyolk mixture into egg rite. Bake in 9” square pan. Bake for 25 minutes at S50°F. Invert into cake rack~ Whipping Cream Frosting whipping cream (chilled) 250 mi. , AL box magne refrigerate overnight) 3 tbsp confectioners sugar ‘tin dissolved in 1/4 cup water 1 1/2 tp: 96) cyiced and drained) ce i can pe up water over low fire then in 1/4 CP ice. Adi i cool. Be, Dissolve gett over s bows eid stir. Freee see sugar ang whipping | gelatin: kn ee center. Refrigerate. ith whipping dissolve! arhes Add Pe cream. on1 4/3 cup butter 1 1/2 cup sugar 4/4 cup dark syrup or molasses 1 tsp. vanilla 1 1/2 cup caké flour 2/3 cup cocoa i tbsp. instant coffee 1/2 tsp. salt & 4 3 egos | 1 tsp. baking powder 5 1 tsp. vanilla 1 1/2 cup walnuts (broken) { cream butter. Add sugar and dark syrup. Add vanilla and egg one at -, time beating well after each addition. sift dry ingredients. together. Fold to butter mixture. Add- walnuts. Spread. butter evenly in a 8x12 lined pan and sprinkle with 1/2 cup broken wainuts on top. Bake at. 325°F for 30-40 minutes. Cool well and place frosting. Cut inte square and ‘place in paper cups. Eresting 3/4 cup cocoa 4 cups powdered sugar coffee 2 thsp. evap. milk cup coffee together. Cream butter. Add the instan Add the vanilla and lastly the Nix cocea and. sugar. coffee mixture. Add powdered milk.: ut, & i cake : 6 3 sya cup sugar: 74 tap. salt . 11/4 cups cake flour fea anita butter : 1G powder and sugar for 20 pest 2008 minutes until ture mite ats the melted butter. Pour into 2 Beep ett flour and _ inites & PF. Remave cake into wire rack and cool ake for 15-20 Cream Filling 7 i cup sugar 4/3 cup flour sae 2 1/4 cup evaporated milk 2 tbsp. butter Blend together all the ingredients for thecream filling together in a saucepan or double boiler except for butter. Strain to remove lumps. Stir over fire until it thicken. Remove from fire and cool. Gelatin and Fruits 1 Alsa unflavored gelatin 1 3/4 cup juice diluted with water. fruit cocktail or peaches i can Mix Ailsa and 1 3/4 cup juice from fruit cocktail. Cook until it boils. Remove from heat.” To assemble ‘ ¢ cake ina pyrex or plastic container. Spread yer of Far tne cake. Top the remaining layer then creas overeat filling. Arrange the peaches or fruit gelatin. Chill until set. Put one 1a half of the spread the rest © cocktail Cover“choc Pt lee eng deen 2 Beat together until 1emon color: 3/4 cup sugar 4 eggyolks i 1/2 tsp. vanilia Beat together until smooth: 1 1/2 box cream cheese 1/20 cup sour cream 1/4 cup heavy cream Add this to the eggyolk mixture. Whip 2 cups whipping cream (Magnolia). Add in cream cheese mixture. Prepare coffee syrup by boiling together: 3/4 cup sugar 1/5 cup water 1/3 cup instant coffee boil, simmer until thick. Cool completely tear ee toe Ea rable cattee Lamar! Prepare 40 pes. lady finger. Dip each lady finger in re} : coffee syrup. of prepared lady finger in a pyrex pan. Arrange & yer of whip cream mixture. Sprinkle with Top with @ favings. Repeat ending with the cream and oleate Shavings. Refrigerate before serving. chocolate} | | $ eter Cake cake 2 4/2 cups cake flour | ee tia oe aoe Cup ube boiled a ; 3/4 cup milk nd “Graged; 7 _rasmnites 1/2 cup syru 3 1a cee cherry br 1/2 tsp cream of. tartar y brandy 1/4 tsp. ube coloring 4 the flour and baking ponder together. Mix ube, milk» syrups sif : brandy and ie ott na Make a well in dry ingredients. Add oils egavorks a ube mixture. Beat eggwhites with cream of tartar: add sugar gradua. ly and beat until stiff peaks are formed: Fold fatter into eggwhites and’ bake in 2 @xi2 pan at S25°F for 50 Cool and frost with ube icing. Top with sweetened mace” pinutes. puno if desired. Ube Teings. 3/4 cup butter, 4 thsp. rhum 3/4. cup sugar 1/2 cup milk 1/8 tsp. ube coloring in milk and refrigerate for 20-30 minutes: Cream d fluffy. Put the milk mixture gradually inte e@ and ube coloring. Dissolve sugar butter until soft ant butter. Add_grated ubt costee 08-04-96 2 cups ube boiled and grated .